BAHAMIAN
DELIGHTS
A selection of recipes from
"Island Ecstasies & Other Epicurean Adventures"
by Beverly Shine |
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CONCH CHOWDER |
(Serves 8-10)
2 cups conch (ground)
2 cups potatoes (diced)
½ cup celery (diced)
½ cup carrots (diced)
1 or 2 cans whole tomato (chopped)
½ cup onion (diced) |
2
tablespoons tomato paste
1/4 teaspoon fresh thyme leaves
Salt & pepper to taste
2 tablespoons Worcestershire sauce
Soda crackers (6 each)
1 oz. cooking oil
1 oz. salt pork |
| Bruise conch to tenderize and cook in water until tender, then grind. In a
1-gallon pot, put potatoes, celery, carrots, green peppers, tomatoes and onions with two
quarts water. Cook over medium heat. In a frying pan cook salt port in oil
until salt port is half brown. Add tomato paste, fresh thyme leaves and salt &
pepper. Stir while cooking, permitting the paste to cook properly and then add to
pot. Add the ground conch. Cook on slow heat until all ingredients are
well-cooked. Add Worcestershire sauce and soda crackers, stir well and simmer for 20
minutes. Let sit away from heat. Stir and serve. --Chef Alvin Frazer,
Grand Bahama Island |
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PAPAYA SALAD |
1
small papaya
1 small green pepper
1 small tomato
1 small onion
2 boiled eggs
2 oz. Salami |
4
tablespoons oil
1 tablespoon vinegar
1 tablespoon parsley chopped
Pinch ground white pepper
1/4 teaspoon salt |
| Clean & separate green pepper, papaya. Finely slice papaya, green
pepper, onion and tomato. Place in small bowl. Beat oil and vinegar, salt,
white pepper and chopped parsley. Mix the dressing with papaya, green pepper, onion,
tomato & salami. Shell eggs and cut into wedges. Arrange egg on the salad
and serve. --Chef Alvin Frazer, Grand Bahama Island |
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MINCED CRAWFISH |
(Serves 4)
4 medium crawfish tail (shredded)
½ cup margarine (melted)
2 oz. onion (sliced) |
2 oz.
green pepper (chopped)
3 oz. tomato paste
1/4 teaspoon thyme leaves
Salt & pepper to taste |
| Boil crawfish in shell. Remove shells, cut and pick meat in small
shreds. Heat margarine in pan and add crawfish - stir until almost brown. Add
onions, green pepper, tomato paste, thyme leaves, salt and pepper. Note: To
prevent burning, stir bottom to top. If necessary, add more margarine. Cook
until tomato paste is well done or changes colour (10-15 minutes). --Chef Alvin
Frazer, Grand Bahama Island |
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GROUPER CUTLETS |
(Serves 8)
2 lbs. fresh grouper
6 eggs well beaten |
2 oz.
lime juice
Salt & pepper
1 cup flour |
| Marinate fish in lime juice for at least an hour before cooking (or
overnight). Season lightly with salt & pepper. Cut grouper into small
fingers about halt-inch thick. In a zip lock bag, put 1 teaspoon of salt &
flour, shake well to blend salt. Blot fish with paper towel, shake in the flour
mixture until well coated; dust excess flour, dip into egg batter & deep fry until
golden brown. --Chenena Gibson, Grand Bahama Island |
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